Put the vinegar in a small bowl, add the salt, and let it steep while you proceed with the recipe.

In order to peel oranges so you remove all the pith, cut a slice off the top and a slice off the bottom with a knife. Then stand the orange up on one end, and cut down from top to bottom, curving around the shape of the orange. Go all the way around the orange until the skin and pith are completely removed. Do this carefully on a plate so you can catch any juice that might escape.

Cut the skinned orange into ¼-inch rounds, slicing parallel to the top and bottom slices you removed.

Put the orange slices on a platter and scatter the olives on top.

Whisk the minced garlic, oil, and pepper into the salt-infused vinegar. Pour over the oranges and olives. Sprinkle with parsley.